Ingredients
500ml cream
120g caster sugar
150g pinhead oatmeal
300g honey
7 sheets gelatine, soaked
62ml whole milk
35ml Drambuie
1 tsp mixed spice
500g raspberries
3 sprigs mint
Method
- Place 375ml of the cream, 62g of the sugar, milk and Drambuie in pan and bring to boil
-
Add 3 sheets gelatine to cream mix, pour into ramekins and set up in the fridge
- Place honey in a measuring jug and top up to 1 pint with water. Bring to the boil and add the remaining gelatine. Pour onto plates and place in fridge to set
- Toast the oatmeal in a pan until golden
- Place raspberries in a pan (keeping enough back for the garnish) with 30g of sugar, add 1 tbsp water and bring to boil. Sieve out the seeds and chill
- Whip cream with remaining sugar and marble in a spoonful of the coulis
- TO PLATE
- Sprinkle oatmeal in a line off centre across the plate of honey jelly. Demould panna cotta and place on plate. Add a quenelle of the whipped cream on the oats
- Dot the coulis around the edge of plate with dots getting smaller as they get towards the panna cotta. Place three raspberries in the centre of the plate. Sprinkle panna cotta with mixed spice. Garnish the cream with mint
